Recipes for high-class cookery : as used in the Edinburgh School of Cookery.
- Date:
- [1912]
Licence: In copyright
Credit: Recipes for high-class cookery : as used in the Edinburgh School of Cookery. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
187/240 (page 175)
![[ 17« ] SOUBISE SAUCE. ^ pint thick Bechamel sauce. Salt and pepper, 1 gill Spanish onion puree, A pinch of sugar. Cream. Cook the onions in milk till tender; drain well, and rub them through a hair sieve. Make the sauce with the milk in which the onions were stewed; mix all together, and add the cream and seasonings. SUPREME SAUCE. ^ pint veloute sauce, 2 yolks of eggs. ^ oz. butter. Lemon juice. 1 tablespoonful cream Heat the veloute sauce; add the yolks and thicken them without boiling. Whisk in the butter in small pieces, and add the lemon juice and cream.](https://iiif.wellcomecollection.org/image/b2150457x_0187.jp2/full/800%2C/0/default.jpg)
